600 gr salmon fillets,
600 gr fresh lasagne sheets,
600 ml double cream,
300 gr goats’ cheese – crumbled,
Salt and freshly ground white pepper.


Preheat the oven to 200°c. Lightly butter a ceramic dish and set aside.

In a pan pour the double cream and cook for 3-4 minutes, until reduced slightly. Add three quarters of the crumbled goats’ cheese and stir till thickened. Season with salt and pepper. Cover and keep warm.
Heat a frying pan and cook the salmon fillets for 3-4 minutes on each side, until just coloured. Remove carefully from the pan and lay out on absorbent paper.

Place pasta sheets on the bottom of the dish making sure to cover the area very well, then cover with a little goats’ cheese sauce and salmon. Cover with a pasta sheet. Repeat until you finish all ingredients.

Bake for 45 minutes, until golden and bubbling. Garnish with parsley.

For 4 persons.
Style: Mediterranean.
Difficulty: Medium.
Preparation time: 40 minutes.
Cooking time: 55 minutes.